Name: Red Cabbage Braised with Vinegar and Bacon
Yield: 8 portions
Ingredients: 3 tablespoons (packed) dark brown sugar; 1 cup golden raisins; 1 pound bacon, cut into 1-inch pieces; ½ teaspoon salt; 2 cups Chopped onions; ¾ cup dry red wine; 1 head red cabbage (about 3 pounds), cored and finely slivered; ½ teaspoon freshly ground black pepper; 3 Granny Smith or other tart apples, cored and cut into 1-inch cubes; 2 teaspoons caraway seeds; 1 teaspoon dried thyme leaves; ¾ cup red wine vinegar

Preparation info

8
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Red cabbage is a good choice for braising. Slow cooking tones down its pungent, peppery qualities and softens its tough leaves.

Ingredients

1 pound bacon, cut into 1-inch pieces
2 cups Chopped onions
1

Method

Cook the bacon in a large deep skillet or dutch oven over low heat for 15 minutes.
Add the onions and cook until wilted, 10 minutes. Add the remaining ingredients and toss well.
Cover the skillet, and cook over medium heat for 1¼ hours, stirring occasionally. If necessary, add a bit more liquid. Adjust the seasonings and serve hot.

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Ingredients

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